Method of preserving orange juice



Dec.-29, 1931. ,D. M. SMALLE I 1,333,517.

ME'fI-IOD OF PRESERVING ORANGE JUICE Filed Dec. 4, 1930 Men/fir:IameZMSmaZZe,

Patented Dec; 29, 1931 UNrrEo STATES PATENT OFFICE DANIEL H. SHALLE, OIORLANDO, FLORIDA, ASSIGNOB O I' SIX-m8 TO DB. I.

PHILLIPS COMPANY, OF ORLANDO, FLORIDA, A GORPORATION OI FLORIDA mnon orraasrmvme omen JUICE Application filed. December 4, 1930. Serialm..4ee,a14. v

This invention relates to the preservation of unclarified orange juice,in sterile cond1- ing in suitable containers. k

0 far as I amaware the methods heretofore employed in the treatment oforange juicefor supply to the trade and users have 19 not been such asto ensure preservation of the juice for any considerable length of timeflavor and vitamins.

I have discovered that by causing the juice, after treatment in a heatedtank to revent fermentation from startin in, to; ow continuously througha heate oondult to the container-filling mechanism, the natural flavorand the healthful vitamins of the fresh fruit are retained. iPreliminary to an explanation of my improved process, I will describethe apparatus which I have developed for carrying out said process, saidapparatusfbeing illustrated in one of its embodiments in theaccomdpanying drawing in which the figureis a si e elevation of theessential parts of the apparatus, partly broken out and in section.

The apparatus includes a storage tank 12 of such size as may bepreferable, having a closable cover 13, a pipe for the supply of juiceto the tank being indicated at 14, saidtank being mounted on a platform15. The tank'is equipped with a depth-gauge glass 16, and a visiblethermometer 17, and is doublewalled to provide a steam jacket 18 towhich steam may enter through a supply pipe 19 and from which it maypass through an outlet pipe 20. And the usual steam gauge is indicatedat 21. The parts of the apparatus so far as described may be understoodof a well-known construction, and the same may be said of the juiceagitator 22 the shaft 23 of which is rotated by a motor 24 mounted onbracket 25. r

The tank outlet 26 is connected by a'pi'pe 27, having a valve 28, to anelbow 29, the lat.- ter beingconnected to a pipe 30 which, with otherparts presently described, constitutes an important feature of myimproved appareasons presently explained. For this steam-supply pipe 32,said valve ratus. Said pipe ma be of greater len h I than illustrated,relati vel to the size of 5 10 rest of the apparatus. aid pipe is keptat an approximate tem erature as explained hereinafter by suita lemeans, preferably steam. For this purpose in the embodiment of theinvention illustrated, the pipe 30 is enclosed in an outer pipe 31 toprovide a steam jacket to which a steam supply pipe 32 leads and fromwhich the steam may escape through an outlet pipe 33. in a conditionretaining the natural color,

It is important that the temperature of the pipe 30 shall beautomatically controlled for urpose, the apparatus illustrated includesan automatic valve 34 of well-known t pe, in the ing controlled by atemperature governor 35 the thermostatic strip 36 of which, orequivalent, is located in a casing 37 through which the uice passes toan automatic timed measuring filler apparatus 38 of well-known t e, theshaft 39 of said filler having a lilley by which the filler is driven bya suita le motor not necessary to illustrate. The filler delivers thejuice to suitable containers, such as cans, one of which isillustrated'at A on a suitable support which, in practice, usuallyeffects automaticpresentation of successive containers to position underthe filler.

In carrying out my invention, the orange pulp and juice which have beenfirst passed through the pipe 30 which is of acid-resisting material andwhich is kept at such temperature that the continuousl flowing juice onits way to the container-fil ing apparatus, is raised to a temperatureof 65 to C. but so regulated by the temperature controi 35 that theflowingljuice will at no time reach. I i

a temperature hig er than is necessary to kill the germs offermentation, yeast, etc., but which temperature is low enough to retainin the juice the natural flavor and the healthful vitamins of the freshfruit. To efiect this, it is essential that the flow of the juice shallbe continuous.

The apparatus illustrated for carrying out the process is sosynchronized by the operation of the container-filling apparatus of suchtype as indicated at the right of, the figure of the drawing, that thetemperature of the flowing juice in the pipe never varies materially.

By my im roved process and apparatus, I am able to containers with orjuice which retains all the esters and vitamins, and with the naturalflavor and color preserves indefinitely. The method prevents oxida tion,and prevents enzymic action of pulp in juice.

I do'not claim herein the ap aratushereinbefore described, as the sameorms the subject-matter of a divisional application filed November 6,1931, Serial No. 573,391.

lI -Iavin'g now described my invention, I 0 am:

1. The method of treating orange juice to effect the preservationthereof, consistmg in supplying the juice to a tank, subjec the juice toa temperature of to for five to fifteen minutes in said tank and thensubjecting the juice, while flowing continuously an evenly, toatemperature of to C. to efiect pasteurization while travel- 2. Themethod of treating orange juice to effect the preservation thereof,consisting in supplying the juice to a tank, subjecting the juice to atemperatureof 50to 60 CI for five to fifteen minutes in said tank, thensubjecting the juice, while flowing continuously and evenly, to atemperature of 65 to 75 C. to efiect pasteurization while traveling, and

final-1y transferring the flowing juice to containers and sealing1 thelatter.

In testimony w ereof I have aflixed my signature.

DANIEL M. SMALLE.

